The Bear’s Club’s Executive Chef believes the most important quality in a sous chef is a passion to please members.
Chef’s Thoughts is sponsored by barillafs.com.
Brian Sode, CMC, AAC, is the Executive Chef of The Bear’s Club in Jupiter, Fla. Prior to this post, he was the Executive Chef of La Gorce Country Club in Miami Beach, Fla. Over the course of his career, Sode has received numerous awards, including more than 60 silver and gold medals in ACF-sanctioned competitions. He has also competed on numerous culinary teams, including the 1996 ACF Culinary Team USA, and 2000, 2002 and 2008 Team Midwest that competed internationally. In 2009, he was inducted into the American Academy of Chefs, ACF’s honor society.
- You’d be surprised to learn that I am a cross fitter.
- If I could trade places with one chef it would be Thomas Keller. He’s an outstanding individual and a superbly talented chef.
- One of my most memorable meals was at Lucas Carton in Paris. The petite French garlic sausage served in a copper pot was incredible.
- My go-to drink is Tanqueray and tonic.
- My last meal would be crisp pork schnitzel, mustard vinaigrette, and German-fried potatoes prepared by Master Chef, Henry Wenzel.
- If I could change one thing about my club it would be a bigger walk-in.
- My favorite junk food is potato chips.
- If I wasn’t a chef, I’d love to be an architect.
- I knew I wanted to be a chef when interviewing Jean Banchet at his restaurant during my apprenticeship. I was able to observe the flow of the kitchen operations and feel the energy of the crew as they prepared for a nightly five-star service.
- You’ll never see mint jelly on the menu at my club because it is beyond artificial and edible, yet always requested with lamb.
- The most ridiculous member or guest request I’ve ever had was receiving instructions on how to microwave a can of Nutrisystem something.
- I love being a club chef because a golf course is nearby.
- When I’m not in the kitchen, I’m golfing.
- My biggest mistake when I first started as a chef was doing everything myself.
- I cook tuna melts on Quaker rice cakes at home, but I’d never cook it at the club.
- If I could have dinner with one person, dead or alive, it would be Ernie Banks. He has pure joy for his profession and craft.
- The most valuable piece of career advice I’ve ever received was from a professor who told me, “Be nice on your way up. You will see those same people on your way down.”
- My favorite celebrity chef is Wolfgang Puck because the guy has done it all.
- The most important thing in my kitchen is rondeau.
- I want to learn more about artisanal baking because it is very relaxing in the bakeshop.
- My favorite ingredient is stock. Garlic is the most overrated ingredient. Dry aromatic spices are the most undervalued ingredient. I detest limp, flavorless micro-greens, and I can’t live without kosher salt.
- I don’t like to brag, but I was part of a culinary team—Team Midwest—that won six first place championships out of nine that we entered.
- My most embarrassing moment in the kitchen was when I was working as a commis at Le Gourmet in Chicago. The chef instructed me to take down to the freezer the baked Alaska he just prepared. I put it in the walk-in.
- I’d like to see more club chefs volunteer more often.
- My favorite cookbook is The Escoffier Cookbook.
- My favorite kitchen hack is using disposable tasting spoons.
- I am motivated and inspired by exceptional, full-flavored food.
- The hardest service of my career was a sit down, black tie, four course dinner for 500 to celebrate the Chiquita Brand’s CEO’s 70th birthday. It was off-site with no existing kitchen and a temporary staff.
- The most popular item on my menu based on sales is salmon.
- I’d lose my job if I took gumbo off the menu.
- Passion to please our members is the most important quality in a sous chef.